1. Marinate those ribs! Take a sheet of aluminum foil and lay it on your baking dish or cookie sheet, make side walls if you have extra tin foil. BBQ sauce is sticky and this sure helps with clean up! Drizzle some olive oil on the foil and spread evenly. Coat the ribs in bbq sauce top and bottom. Put on baking sheet and leave in the fridge for an hour or overnight.

2. Boil a big ol pot of salted water for the yams. Peel and cut the yams and parsnip into small chunks and put in boiling water until soft. Drain pot and add the cooked yams/parsnip back in. Add milk, 3tbsp butter and mash to your hearts galore. I don’t mind small chunks but if you want something smoother, go ahead and use a hand blender. Salt and pepper to taste.

3. Throw your ribs in the oven at 375° with tin foil lightly tenting it. Cook for an hour and a half, uncover ribs and cook for another 15 minutes (you might have to cook it a tiny bit longer if they are meatier ribs). Take out of the oven and let it rest tented for 10 minutes.

4. While the ribs are resting, in a small saucepan, add frozen peas and carrots on medium heat. Stir occasionally and add garlic butter and salt and pepper to taste, cook until the peas are bright green.

5. Cut the ribs in between the bones and give a generous scoop of each veggie side for colour, flavour and texture! This feeds 4 generously with lots of veggies on each plate.